Spanish · Lunch
Potato Salad with Tuna and Eggs
Chunks of poached tuna fold through warm boiled potatoes, hard-boiled egg wedges, green beans and roasted red pepper, dressed with olive oil, sherry vinegar and garlic. Studded with capers and black olives, this Spanish-style ensaladilla-adjacent salad is served cool as a light lunch plate.
$5
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
448Calories
39.8gProtein
21.5gFat
27.2gCarbs
5.1gSugar
5.3gFiber
662mgSodium
463mgChol
4gSat Fat
1422mgPotassium
92mgCalcium
3.2mgIron
3.6mcgVitamin B12
47mgVitamin C
protein-rich
high-fiber
low-calorie
mediterranean
all-time-classics
Instructions
1
Prep
Peel and cut potato into 1-inch chunks, trim green beans, halve olives, roast and slice bell pepper, mince garlic, and thinly slice onion; set all aside.
2
Boil
Place potato chunks in salted water over high heat, boil 12–14 minutes until fork-tender, add green beans in final 3 minutes, then drain.
3
Poach
Cover tuna fillet with water in a skillet over medium-low heat, poach 6–8 minutes until opaque and flaking easily with a fork.
4
Plate
Flake tuna into a bowl with cooled potatoes, green beans, bell pepper, onion, and capers; whisk olive oil, vinegar, garlic, salt and pepper; toss gently. Peel and quarter egg, arrange on top with olives and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tuna fillet
- 14 oz400g potato
- 22 eggs
- 4 oz114g green beans
- 11 red bell pepper
- 4 tbsp60ml olive oil
- 2 tbsp30ml sherry vinegar
- 22 small clove garlic
- 11 onion
- 2 tsp2 tsp capers
- 88 black olives, pitted
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
